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Halloumi, courgette, green bean and tomato salad  recipe

Halloumi, courgette, green bean and tomato salad recipe

24 ratings

With only 10 mins cooking, this colourful salad is the perfect summer dish. Halloumi with a hint of chilli, fresh courgettes, green beans and tomato combine perfectly for a wonderful mixture of textures and tastes. Finish with a drizzle of homemade dressing. See method

  • Serves 4
  • 5mins to prepare and 5mins to cook
  • 461 calories / serving
  • Vegetarian


  • 3 courgettes, sliced into ribbons
  • 4tbsp extra-virgin olive oil
  • 500g Halloumi Lighter cheese
  • ¼ tsp chilli flakes
  • 90g mixed leaf salad
  • 250g (8oz) green beans, blanched
  • 250g (8oz) cherry or baby plum tomatoes, halved
  • 15g basil, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 1/2tbsp red wine vinegar
  • toasted wholemeal pitta bread triangles, to serve

Each serving contains

  • Energy

  • Fat

    33g 48%
  • Saturates

    16g 82%
  • Sugars

    6g 6%
  • Salt

    3.9g 65%

of the reference intake
Carbohydrate 6.6g Protein 33.8g Fibre 4.7g


  1. Heat a griddle pan until hot. Drizzle the courgette with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside.
  2. Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side.
  3. Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves. Add some courgette slices and 3 pieces of halloumi to each plate.
  4. Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season and drizzle a little over each salad. Serve with triangles of toasted pitta bread.

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